Cafe Provencal

Chef Tim Westby-Gibson started his culinary journey at The Trellis Restaurant in 1994, starting at the bottom and developing a love for cooking. With the Trellis instilling a love for fine ingredients with good technique, Tim traveled to south Florida. Having grown up in Key West, he took a job working as the Sous Chef for family friends at The Deli Restaurant. Working mainly at nights, Tim was able to spend time in some of the finer kitchens in Key West during the day, doing preparation work for such notables as Louis Backyard and The Café Des Artiste’s. Tim moved back to Virginia in 1999, taking a sous chef position at Powhatan Plantation, where he also spent time as an accountant. It was while working his nine to five job that Tim longed for the kitchen, taking a night job assisting his friend in the kitchen at A. Carroll’s Bistro. Within months, Tim was offered the position of chef at A. Carroll’s, where he remained for nearly seven years, leaving the world of accounting behind. In 2006, Tim joined his friends from A. Carrroll’s, Eric and Jax Ramos, at their newly opened Center Street Grill. In 2009, Tim accepted a position with Café Provencal, where he is currently developing exciting new menus utilizing the resources of the Williamsburg Winery and several local farms. “We are trying to source the finest and freshest local ingredients we can, and then prepare them in ways to showcase the flavor that Virginia has to offer,” Chef Tim was quoted as saying